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swistak

The Burger Lab: How To Make Any Cheese Melt Like American (Almost)

one thing i've found to work quite well with induction hobs (due to their ability to control the heat super-precisely) is covering the pan with the burger with a lid for 30 seconds. Melted slices of cheddar/gouda/radamer are super hassle free and fast.

The Food Lab: How To Make The Best Chili Ever

since it does not matter when you brown the beef, how about grinding it very coarsely after you brown it? I'd imagine it would work with some of the fatter beef cuts

London's Cool New Breakfast: Bento

i love asian breakfast in the morning, much more than a typical western rendition. Being half Vietnamese I cannot imagine anything better than some beef Pho or Banh Cuon, properly seasoned with a bit of chiles and lime juice. Refreshing and energizing, exactly what I need :)

Tenderloin burgers, a debate

I've been talking to a couple of my non-cooking friends and something really strange (to me) has come up.

They say that tenderloin is the ultimate cut of beef for burgers, but that just goes completely against what I know and what I have been taught.

You'd imagine tenderloin, as the name suggests is pretty tender on its own, so grinding that cut of beef would be a total waste and pretty much pointless In addition, it is pretty lean so there is no way you'd get a nice charred crust.

Their arguments were that burgers made from any other cut of beef than tenderloin might end up being chewy and dry, yet in my experience with 100% ground chuck or mix of chuck and sirloin that has never happened, even when cooked medium.

I am confuzzled, help me out fellow serious eaters :)

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